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On the Menu : The Art & Science of Profit
Overview
Restaurant Menu deveopment, Menu Engineering, Menu Psycology. The industry best practices for making money on your menu. How to capture the attention of your guests and keep them coming back for more. Restaurant Consultant, Coach, Author & Speaker Ronald "Bo" Bryant
This item is Non-Returnable
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Details
- ISBN-13: 9781495985232
- ISBN-10: 1495985237
- Publisher: Createspace Independent Publishing Platform
- Publish Date: February 2014
- Dimensions: 9.02 x 5.98 x 0.25 inches
- Shipping Weight: 0.38 pounds
- Page Count: 120
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